Traditional Easter Eats Around the World

See what the people of Spain, Greece, and other countries serve in honor of the Easter holiday.

In America, ham has become the traditional Easter dinner centerpiece. But fellow Christians outside the U.S. toast the holiday with delicacies you may be less familiar with, like pyramid-shaped cheesecake, herring, and hot cross buns. Symbolic or steeped in tradition, these culinary mainstays make Easter a front-runner of food-friendly holidays everywhere. Whatever you plan to serve at your own Easter feast, consider adding a fresh spring veggie, like some in-season asparagus, to your special menu.

Hot Cross Buns

Hot Cross Buns

Traditionally eaten in the UK during Easter time, these little buns are flecked with currants or raisins and have a cross etched and/or frosted along the top. Many believe the tradition was started by the Anglo-Saxons, who crossed the buns to honor the four quarters of the moon. Now the cross is widely used to symbolize Jesus' crucifixion.

Pashka

Pashka

"Paskha" means "Easter" in Russian, but it is also the name of this traditional Easter dessert. Made primarily of cream cheese and cottage cheese — foods traditionally forbidden during Lent — it's speckled with dried fruit, molded into a pyramid shape, and stamped with the letters "XB," which stand for "Christ has risen" in Cyrillic script.

Hot Cross Buns

Traditionally eaten in the UK during Easter time, these little buns are flecked with currants or raisins and have a cross etched and/or frosted along the top. Many believe the tradition was started by the Anglo-Saxons, who crossed the buns to honor the four quarters of the moon. Now the cross is widely used to symbolize Jesus' crucifixion.

Pashka

"Paskha" means "Easter" in Russian, but it is also the name of this traditional Easter dessert. Made primarily of cream cheese and cottage cheese — foods traditionally forbidden during Lent — it's speckled with dried fruit, molded into a pyramid shape, and stamped with the letters "XB," which stand for "Christ has risen" in Cyrillic script.

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Paskelbrygg

Breweries in Norway began making this special blend of "the best local beers" in 1934, but it met a lot of opposition from Christian groups. After World War II, however, the tradition picked up popularity and is still a common holiday brew today.

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Red or Green Easter Eggs

Outside the U.S., the Easter custom of dyeing eggs (symbolic of rebirth and thus the resurrection) goes beyond DIY crafts. In Greece, eggs are dyed red to represent the blood of Christ; in Germany, eggs are dyed green and exchanged on Holy Thursday, when other green foods, like veggies, are consumed, as well.

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Paçoca de Amendoim

More commonly referred to as just "Paçoca" — not to be confused with the salty meat dish of the same name — this Brazilian Easter treat is made of crushed peanuts, sugar, and cassava flour (and has a taste likened to the insides of a Reese's Peanut Butter Cup). The easy-to-dole-out candy has long been served during holiday procession walks.

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Monas

Especially in Spain during Easter time, one is likely to see elaborate chocolate sculptures called "monas" (first established during the 15th century in Catalonia) gracing displays. The figures and scenes, some of which can be seen at the Chocolate Museum in Barcelona, celebrate history and are more or less intended for entertainment.

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Colomba Pasquale

Made of natural yeast, butter, flour, sugar, and eggs, this traditional Easter loaf, commonly served throughout Italy, is known for its panettone-like flavor and distinct shape: a dove, which represents peace or Christ. Before being baked, the bread is coated with almonds and coarse sugar.

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Herring

In Scandinavia, this saltwater fish — which is caught during spring around Easter time — is enjoyed in one of many preparations: pickled, raw, or cured. Traditionally, the delicacy is served on a bun or alongside rye bread, potatoes, sour cream, and akvavit, a special-occasion Schnapps.